Tuna Puff Pastry

Tuna Puff Pastry

1 sheet puff pastry
1 can tuna
1 onion chopped
1 garlic
1 curry leaf ( optional)
1 inch raanpa (optional)
1 chilli
1 tabs lime juice
salt and pepper to taste
1 egg wash
2 tbs oil

Fry onion, clove, curry leaf and ranpa with oil until light brown, then add tuna, chilli, lemon, salt and pepper, cook on low heat for 5 mins. Set a side to cool.
Roll out the pastry and place the filling in the center, fold over for once and cut out the pastry along from one side to another, and cut the folded one across in the middle, and there is 2 halves, again cut each half in the middle for portions, there is four of them now. Repeat
this until the filling and the pastry is over.
Apply the egg wash and bake in the oven of the temperature 200 C. for 15 mins or until golden brown.
There is some other method if you wish to make them look different and much puffed and nice, cut the pastry with a glass, place the filling on one of them and place the other on top, fork around to seal.

Key Lime Pie

Key Lime Pie

2 cups graham cracker crumbs
80 grams soft butter
mix the two ingredients well with your fingers and
press on to a 9 inch tray, and refrigerate while you
make the filling.

1 can condensed milk
5 egg yolks
1/2 cup lime juice (4limes)
zest of 4 limes
300 ml whipped cream and an extra zests to garnish

combine the 4 ingredients in a blender untill smooth, pour the mixture on to the pie crust and bake in the oven for 15 mins or until golden
let the pie cool completely, top the whipped cream with
a spoon on each slice and garnish with lime curls.

Banana Cream Pie

BananCream Pie

Banana Cream Pie
for the Crust
1 cup all purpose flour
3 tbs icing sugar
a pinch of salt
1/2 cup unsalted butter cut into cubes

pastry cream
300 ml milk
1 tsp vanilla extract
3 large egg yolks
50 grms white sugar
2 tbs flour
2tbs corn flour
2 large bananas

1 cup whipped cream
1/2 tsp vanilla extract

grease 8 inch tart pan ( I don’t have a tart pan so I used a shallow cake pan)
In a food processor mix sugar flour salt and butter until the pastry become together and form clumps. Place the pastry in the prepared tray and press evenly with your fingertips onto the sides and bottom, pierce the bottom with a fork and put in the fridge for 30 mins. preheat the oven 220 degrees C and bake until the crust is golden brown.
Cover and place the crust in the fridge while you make the cream

In a bowl mix all the ingredients other than the milk, heat the milk and add a little amount into the combined mixture and stir constantly, after that add the remaining into the hot milk, stir well and cook until the mixture become a smooth custard. set aside, covered and cool to room temperature

whip the whipping cream until stiff peaks form

Take the crust out of the fridge and spread the cooled cream evenly over the shell and slice bananas on top and sprinkle almonds and honey, over that spread whipped cream, and top with bananas, almonds with chocolate shavings and honey. Enjoy!

 

Rainbow Birthday Cake

Rainbow Birthday Cake

This cake I made for a close relatives daughter’s birthday. A 3 layers chocolate cake with blue berry, and strawberry fillings, covered with mash mellow fondant. Butterflies and rainbow are made out of gum paste. I was glad that they chose me to make this cake. They were so happy and liked the cake as much as I enjoyed making it